The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1887-10-26
Recipes.

PUDDING SAUCE.-Bcat togcth r four
teasDoonfuls of sugar and two ounces OF
butter; stir in tcacup of boiling water;
flavor to taste.
NICE WAY TO Cook PEARS. Place a
dish of ripe, juicy pears in steamer and
cook them until tender, then pour enough
boiling water into the dish to come up
around, but not over them. Sprinkle
over teacupful sugar to a small dish of
pears, or more, according to the quantity.
Bake them in hot oven until nicely
Drowned. Ounces are nice cooked the
same way, after being pared and cored.
FRIED TOMATOES. - Select freshly
tomatoes and, without peeling them, re-
move with sharp knife the stem end.
Cut them into halves, unless quite thick,
season with pepper and salt. role the slices
in beaten egg, then in thick coatlngof
cracker crumbs, and fry in hot drippings
or butter until they arc cooked through.
If liked sweet, strew little sugar over
the slices previous to rolling them IN the
egg and cracker crumbs
ScALLopED PorAToES.-Cut up cold
boiled potatoes until you have about a
quart. Put in pan generous cup OF
milk, one tcaspoonful of flour and one
teaspoonful of butter. Set on the stove
and let it thickcn, then put a layer OF po-
tatoes in pudding dish, season with salt
and pepper, and pour on little of the
gravy. Continue until all used. Cover
the top with rolled cracker crumbs and
bits of butter Bake twenty minutes.
APPLE PREsERvE.-Takct ten pounds
of apples, peel, quarter and stew until
tender, in pint of water. Skim out the
apple and add to the liquid the juice OF
three lemons and an ounce each OF ground
ginger and cinnamon. Boil half ar hour.
Heat seven pounds of sugar in pans, pour
into the syrup and stir well. Add the
apples; let all boil one minute, take of
and put in large mouth jars. Maiden
Blush or Greening apples will retain their
shape.
BREAD PUDDING.-One pint of stale
bread, one quart of sweet milk, one tea.
spoonful of salt, three teaspoonfuls OF
sugar and two eggs. Soak the bread and
milk together two hours, then mash fine
with the back of a spoon: beat eggs, sugar
and salt together and add to the bread
and milk, turn into the pudding dish and
bake in slow oven forty-fivc minutes.
Run a knife or the handle of spoon
down the centre of the pudding. If it
does not look milky it is done. Cover
the top of the pudding with meringue.
OUNCE JELLY.-The ounce, says a
contributor to the Prairie Farmer, is
fruit every part of which can be turned to
account. Peel the ounces and put cores
and parings on to cook in enough water to
cover them. When soft, strain them out
and cook the ounces in this juice until
they are done; then press them through
ielly-bag, add pound of sugar to pint
of Juice, and boil until, by trial, it will
stlffen. The seeds help this process very
materially, as merely boiled or even
soaked in water. they form a thick
mucilage. I never waste the pulp from
which the juice has been pressed, nor do !
press it very closely, but mix with it equal
parts of apple sauce, sweeten it to taste
and cook it down until it isa rich ounce
butter. Made thus, it will keep some
time in a cool place, without bottling,
but for safety's sake, it is not we'll to ex-
pose very large quantity in that way.